Clementine Fennel And Olive Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Composed salad of unusual flavors, great as a palate cleanser between courses. Terrific as part of a Spanish or Mediterranean inspired meal .If you can't find Manchego viejo, use Parmesan Ingredients:
5 clementines or |
3 naval oranges |
baby spring greens 4 cups |
1 cup of cured black olives (unpitted) not ripe olives from can |
1 fennel bulb, cored and slivered |
sambucca, 1 tbsp |
shallots, 2 minced fine |
2 tbsp of sherry vinegar, best you can get |
4 - 5 tbsp of spanish olive oil |
pinch of sea salt |
pinch of red pepper flakes |
shavings of manchego viejo (aged hard spanish herb goat's milk cheese) |
Directions:
1. Make the dressing by zesting one orange and juicing the orange Reserve.
2. Peel the other two oranges and cut in thin slices crosswise.
3. Whisk orange juice, zest, sherry vinegar, sambucca, minced shallots, sea salt and red pepper flakes together.
4. Whisk in spanish olive oil.
5. Arrange greens on chilled plates, top with black olives, slices of orange and fennel.
6. Drizzle with dressing.
7. Top with shaved cheese.
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